Sun-Dried Tomato-Arugula Pesto

Name: Sun-Dried Tomato-Arugula Pesto
Yield: Serves 4 to 6 (Makes 3/4 cup pesto, enough for 1 lb of pasta)
Cuisine: Italian
Ingredients: 3 , garlic cloves, unpeeled; 1/4 cup, pine nuts; 1 cup, baby arugula; 1 cup, fresh parsley leaves; 7 tablespoons, extra-virgin olive oil; 1/4 cup, grated Parmesan cheese; 1/2 cup, sun-dried tomatoes, rinsed, patted dry, and chopped coarse

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Appears in Cook's Country June/July 2011

Italian

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Condiments

When making this easy, delicious summer sauce, don't let the herbs get lost in the shuffle.

SERVES4 to 6 (Makes 3/4 cup pesto, enough for 1 lb of pasta)

TIME25 minutes

WHY THIS RECIPE WORKS

Harsh garlic can easily tip pesto’s delicate balance. We temper the burn by toasting the garlic cloves, skin on, until spotty brown. And to boost the flavor of mild pine nuts, we flashed them in the skillet to toast as well.

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